Dark chocolate? No sugar? Coconut? Meet the Coconut Secret Classic Coconut Bar.
I ran into my friend at the grocery store, and she was begrudgingly buying her husband a very expensive bar that he just loved and HAD to have: Coconut Secret Classic Coconut Bars.
I was familiar with other Coconut Secret items, and just love them all, but I had yet to notice these. I decided to buy one to see what all the fuss was about, and promised I would try to engineer a recipe if I liked it enough.
Liked it enough? No, that would not even begin to describe my feeling towards these bars.
But each bar is close to $3…ouch! Maybe because they are still too new? Regardless, I had to try and recreate these beauties….and succeed I did young Padawans…the force must have been strong with me on this one….and don’t hate me for putting something so divine in your face.
If you like Mounds Bars or Almond Joy…well these are a very close cousin that are allergy friendly and made with real food ingredients only (their ingredients: semi-sweet chocolate, chocolate, corn syrup, sugar, milk fat, cocoa butter, coconut, salt,soy lecithin, PGPR, hydrolyzed milk protein, sodium metabisulfite, caramel color, sulfur dioxideto and milk).
My ingredients? All real food and nutritious.
Do you have a favorite treat that is also healthy? Share a link in the comments!
If you love chocolate and coconut, you may want to check out these other recipes:
- Raw Chocolate Macaroons
- Gluten Free & Vegan Toasted Coconut and Chocolate Cookies (Samoas)
- Paleo Almond Joy Bars
- 4 cups grated, unsweetened coconut
- ½ cup softened or melted coconut oil
- 2-4 tablespoons coconut nectar (I liked this best, however you could use real maple syrup, honey)
- Roasted whole or slivered almonds (optional)
- 1½ cups dark chocolate pieces (OR you can sweeten your own baking chocolatesquares-the ones with no sugar. I did a mixture of 6 ounces unsweetened chocolate/1/4 cup coconut nectar/40 drops vanilla creme stevia. Another great option is ½ cup food grade cocoa butter mixed with 1/2 cup cocoa powder and sweetener to taste, for low carb usepowdered Swerve.. I use about 2-3 tablespoons worth. I always add a dash of salt too.)
- 1 tablespoon coconut oil
- In afood processor, put the filling ingredients and process for several minutes. The mixture should soften and heat the coconut oil and the coconut pieces should begin to break down and move smoothly. The less time you process, the more chunky it will be. Some time is necessary so that the mixture will bind well.
- Taste for sweetness, add more if you like. Coconut nectar gives the mixture a slight tan coloring...just like the original!!
- Line an 8 x 8 or similar sized pan with waxed paper or parchment.
- Pour the coconut filling in and spread around evenly. If you would like to use almonds, now is the time. Press them in!
- Place the pan in the fridge or freezer to speed the solidifying process.
- Meanwhile, melt your chocolate with the coconut oil.
- Once solid, lift the whole chunk out by lifting the paper. Cut into desired shapes. Dip each piece in the chocolate, letting the excess drip back before laying it on A Silpat, parchment, or waxed paper to solidify. Store in an airtight container on the counter or in the freezer. Unlike most coconut oil delicacies, these are solid at room temp and travel well out of refrigeration, at least here in the cooler NW!
- SHORTCUT?: I have also done these the easy way by spreading the chocolate coating right over the top of the whole pan and forgoing the dipping process!